My Italian Vegetable Soup ♥

By Addie

MY NOTES: Do NOT cook the pasta in the soup. It just soaks up all the liquids as it cools. Cook the pasta separately and store it separately. I also added about 6 Saltine crackers, finely crushed to thicken the soup. This soup is great because you can substitute all over the place, according to whatever you happen to have that you want to get rid of! I used a CAN of mixed vegetables this time plus some frozen green beans. I used some Italian sausage and some ground beef. Yummy, filling supper with some good bread!

Ingredients

• Bulk italian sausage, casings removed
• Ground beef
• 1-2 cups chopped onion
• 1 cup chopped celery
• 2 cloves garlic, minced
• 7 cups water (or beef broth, low sodium)
• 6 bouillon cubes (if using water and not beef broth)
• 4 medium carrots, pared and sliced (I used a can this time and I used the liquid as part of the required water!
• 1 (14.5 ounce) can peeled and diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 1/4 teaspoon pepper
• 1 Tablespoon dried parsley
• 1 (15 oz) can garbanzo beans, drained and rinsed
• 1 (15.25 ounce) can whole kernel corn
• 1 cup frozen green beans
• 1 cup elbow macaroni uncooked (or any pasta you prefer)

Preparation

Step 1

In a large kettle or Dutch oven, brown meats, onion, celery, and garlic; pour off fat.

Add water and bouillon cubes, carrots, tomatoes with juice, bouillon, italian seasoning, parsley, and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes.

Add zucchini, beans and pasta. Bring to a boil, then reduce heat. Simmer until pasta is al dente. Garnish as desired. Refrigerate leftovers.